Torta Sbrisolona

Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 566 Calories

Ingredients

• ½ cup butter, softened
• 1 cup white sugar
• 1 pinch salt
• 3 egg yolks
• 1 ⅔ cups all-purpose flour
• 1 ½ cups cornmeal
• 2 cups finely chopped almonds
• ⅔ cup lard
• 1 lemon, zested
• 1 vanilla bean, split lengthwise and scraped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.

Step 2

Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.

Step 3

Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.

Step 4

Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.